Chicken Fettuccine With Pesto Cream Sauce Recipes

CHICKEN WITH PESTO CREAM

Steps:

• In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
• Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
• Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
• Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
• Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.

PHENOMENAL CHICKEN AND PASTA IN CREAMY PESTO SAUCE

Steps:

• Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
• In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
• Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

GARLIC CREAM SAUCE OVER CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Steps:

• Place chicken breasts between two pieces of plastic wrap.With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
• Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
• Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
• In a small saucepan, heat pesto over low until loose. Stir in cream; heat until warm.Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Steps:

• Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
• Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
• Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
• In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Steps:

• Place the chicken breast between tow pieces of plastic wrap. Pound chicken with a meat mallet to an even 3/4-inch thickness. Season them with salt and pepper.
• Heat the oil in a skillet; cook the chicken 3-4 minutes on each side. Slice each breast across the grain into 4 or 5 strips. Keep warm.
• Cook pasta according to package directions. Drain pasta and return to the pot.
• Meanwhile, in a small saucepan heat pesto sauce over low heat until warm. Stir in cream. Pour over hot pasta and toss. Add chicken, toss gently and serve.

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

CHICKEN WITH PESTO CREAM SAUCE

Steps:

• 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

CHICKEN FETTUCCINE IN PESTO CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil for cooking the pasta later.
• Chop chicken slices into ½ in. (1 cm) pieces. In large saucepan, combine the chicken, whipping cream and sundried tomatoes; bring to a gentle simmer, stirring. Mix in the pesto; turn off heat.
• Meanwhile, cook the fettuccine according to package directions. Stir 1/4 cup (60 mL) of the pasta water (or plain water) into the chicken and cream sauce. Drain pasta; add to sauce, mixing gently to coat.
• Plate the pasta mixture (if desired, twist the fettuccine into stacks). Top each dish with a spoonful (1/4 cup/60 mL) ricotta cheese. Drizzle ricotta with olive oil and season with salt and pepper to taste. Garnish with basil leaves. Serve and enjoy!

PESTO PASTA WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.